Ingredients

Preparation

Cream the fat and sugar together until light and fluffy, then beat in the egg yolks.

2

Sift the flour and cocoa powder together over the creamed mixture. Beat in until evenly mixed.

3

Stir in the milk and rum. Whisk the egg whites until stiff and fold into the mixture.

4

Pour into a greased 1 litre (1 3/4pint) ovenproof dish.Bake in the oven at 180 C/350 F/gas mark 4 for 15 minutes until the top is set and spongy to the touch. This pudding will separate into a custard layer with a sponge layer. Serve hot.